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2) T. De Pilli, B. F. Carbone, A. Derossi, A.G. Fiore, C. Severini (2008) - Effects of operatingconditions on oil loss and structure of almond snacks. International Journal of Food Scienceand Technology, 43(3), 430-439;An almond and wheat blend (about 1:2.5, dry basis) was extruded through a co-rotating twin-screw extruder witha barrel diameter of 25 mm. The effects of barrel temperature (69.77-120.23 °C), dough moisture (26.64-33.36%) and screw speed (13.85-38.50 rad/sec) on specific mechanic energy (SME), oil loss which occurs duringextrusion process, pressure at the die and on complexing index, break strength, porosity and expansion ratioof extrudates were investigated using response surface methodology (RMS).The only variable that had a significant influence on oil loss was barrel temperature (the lowest oil loss i.e 0.06%,was obtained with the smallest barrel temperature). The worst product structure was obtained at barrel temperatureless than 100°C. Yet, the highest values of porosity (18.47%) and expansion ratio (158.76%) were obtainedat barrel temperature of 120°C. Regression results showed a positive correlation (r2 = 0.94) between oil loss, porosityand expansion degree values.3) T. De Pilli, K. Jouppila, J. Ikonen, J. Kansikas, A. Derossi, C. Severini (2008) - Study on formationof starch–lipid complexes during extrusion-cooking of almond flour. Journal of FoodEngineering, 87, 495-504.A blend containing almond and wheat flours (about 1:2.5, dry basis) were extruded through a co-rotating twinscrewextruder with a screw diameter of 25 mm. The effects of barrel temperature (61.72-118.28 °C) and feedmoisture (21.17-26.83%) on starch lipid complex formation (X-ray diffraction, melting enthalpy, complexing index)as well as on fat loss (which occurs during extrusion processing), break strength, deformability and expansionindex of extrudates were investigated using response surface methodology (RSM).The only variable that had a significant influence on formation of starch-lipid complexes was feed moisture (thehigh values of melting enthalpy and complexing index, i.e. 3.67 J/g and 94.34%, respectively, were obtainedwith the smallest value of feed moisture i.e. 21.17 %). The highest fat loss and the hardest texture of extrudateswere obtained at the highest values of barrel temperature and feed moisture (118.28°C and 26.83%, respectively).4) T. De Pilli, J. Legrand, A. Derossi, C. Severini (2008) - Study on interaction among extrusioncookingprocess variables and enzyme activity: evaluation of extrudate structure. Journal ofFood Process Engineering, DOI: 10.1111/j.1745-4530.2008.00260.x.A blend of wheat flour (moisture content 11.61 %) and different amounts of two commercial enzymes likeGRINDAMYL Amylase 1000 (0-0.1 g/kg) and GRINDAMYL Protease 41 (0-1.0 g/kg) were extruded through aco-rotating twin-screw extruder.The effects of barrel temperature (60-120°C), dough moisture (20-36%), screw speed (100-400rpm) and differentamount enzymes on structure of extrudates (porosity % and break strength) were studied using response surfacemethodology (RMS).Results showed that the highest value of porosity (62.47% + 4.07) was obtained at the highest value of barreltemperature (120°C) and amounts of GRINDAMYL Protease 41 (1.0g/kg) or GRINDAMYL Amylase 1000 (0.1g/kg). Yet, the simultaneous addition of large amounts of both enzymes caused a negative effect on expansiondegree (porosity < 30%). High values of moisture dough and GRINDAMYL Amylase 1000 gave high value ofbreak strength (25.7 N/mm2) and then stiff textured extrudates.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it130